Easy Low Carb Cranberry Muffins

These low carb muffins are so easy to whip up in your blender. Light and fluffy and you can put anything you want in them. We love them with cranberries but they are great as blueberry muffins, raspberry muffins, or even chocolate chips muffins. A versatile low carb muffin recipe for grab and go breakfasts or snacks. Instructional video included!

First cranberry recipe of the season and of course I had to make low carb cranberry muffins. I am well-armed for cranberry season now, as I actually have about 5 bags in my freezer from LAST season. I am not normally this much of a hoarder but a slight cranberry shortage last year sent me into a panic and I started socking them away. I trolled a number of grocery chains in late October/early November and was shocked that they weren’t yet carrying cranberries. Didn’t they know I had Thanksgiving recipes to write? Didn’t they know how damaging it was not to have large displays of cranberries just inside the entryway? I had many many cranberry plans last year that were not realized by the late arrival of those tart little berry gems.

They did finally arrive and I grabbed numerous bags when I saw them. Then my husband, bless his heart, saw a big bag at Costco, and knowing my fears of a cranberry apocalypse, brought two of them home to me. Of course I ended up with far too many cranberries. Wait, what am I talking about? You can never have too many cranberries. Because those firm sturdy low carb berries freeze amazingly well and thaw to be almost as perfect as they are when fresh. So you can divvy them up into quart-sized freezer bags and ride out any sort of local cranberry shortage. Mine seem perfectly fine after 12 months in the deep freeze and now I can make my favorite low carb muffins any old time. That makes me happier than you know.

How To Make Low Carb Cranberry Muffins

Cranberries are great for low carb and keto diets

Fresh cranberries are very low in carbs and high in fiber

1 cup of cranberries has 12 grams of carbs

They are full of phytonutrients and antioxidants

They are anti-inflammatory

Cranberries are high in vitamin C

Beware of dried cranberries, as they are usually full of added sugars.

These low carb blender muffins are a perfect way to showcase those tart little crimson orbs. They are easy to whip up in your blender and the sour cream gives them an incomparable texture. Light and fluffy and they rise astonishingly well. I put chopped pecans in half of them for extra deliciousness, but kept some pecan-free for the kiddos. These are now ranking up there as some of my favourite muffins to date! And this easy recipe is totally customizable. Craving low carb blueberry muffins? Swap out the cranberries! Or make chocolate chip muffins if you’d prefer. Or stay with the cranberries and add a little orange extract. The possibilities are truly endless.

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Preheat oven to 325F and line a muffin tin with parchment or silicone liners.

Combine sour cream, eggs, and vanilla extract in a large blender jar. Blend about 30 seconds.

Add the almond flour, sweetener, baking powder, cinnamon, and salt. Blend again until smooth, about 30 seconds to a minute. If your batter is overly thick, add 1/4 to 1/2 cup of water to thin it out (different brands of almond flour can vary).

By hand, stir in cranberries, keeping a few for the top of the muffins, and chopped pecans if using. Divide the mixture among the prepared muffin cups and bake 25 to 30 minutes, until just golden brown and firm to the touch.

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program.I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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That may be so but after I see how these come out (they are in the oven now) and if I want to make them again, I am using a mixer. Too much trouble and waste to try and get this semi thick batter out from around the blender blade.

I’m confused…..I entered the recipe in My Fitness Pal, and the nutritional info is different–says each muffin is only 124 calories! Carbs and fiber are lower with net carbs of 3, and protein is about 1/2. I can’t figure out why……It wouldn’t upload directly, but once I entered everything it recognized the source, so I think I entered the ingredients correctly. 12 muffins and 1 serving is one muffin, right? ( I didn’t rate the recipe because I haven’t tried it yet–tried something different first–but I plan to soon.)

Hi Donna, My Fitness Pal is notoriously inaccurate so I don’t know why the numbers are different but i would trust mine over theirs. Mine pulls from the USDA database. Almond flour alone has about 160 calories per 1/4 cup and there is 1/4 cup per muffin so it would definitely be higher than 124 calories!

Saw this first thing this morning and ran out to buy cranberries. Just made them and have to say these are the best muffins I’ve ever made. Blending them changed the texture in the best way. All muffins will now be blender mufffins in my house.

I know that recipes can be funny some times and you do not always get the same result if they are simply doubled or in my case, would like to half it for just 6. Any recommendations or adjustments or tweaks when halving a recipe?

Hello, Can you let me know if using blueberries or raspeberries would significantly change the nutritional value? I need an alternative to cranberries if possible without shooting the carb value past 10G per muffin. Second question, Can I use a ninja bullet type blender for this mix? Many Thanks Sue

I’m out of granular Swerve until my Amazon order arrives in a few days. Are there any adjustments for using confectioners Swerve or should I just wait? Been out for a while and kept forgetting to order more. I’m really craving something sweet. Any other suggestions?

You can make your own confectioners by blending some granular. If you want to make some for future use also, add 1 t. of corn starch to every cup to prevent it clumping up… take count of the extra carbs when doing this.

OH my goodness — I made these yesterday and they are yummy. My husband and my boss say they are perfect…. me? I’d put a dab more sweetener in them if they were just for me (LOL), but I have a raging sweet-tooth. SO delicious and SO easy. Thanks Carolyn!!

The difference between using 4oz per cup to your 3.5 oz would add up over the whole recipe to using an extra 1.5 oz = 6 tablespoons, which would affect the texture. I made this recipe this morning and while the flavor is delicious (thank you!), the texture was definitely off. I had to use the tamper on my Vitamiz to get it to mix completely. I will try next time by weighing to your 3.5oz x 3 cups = 10.5 oz.

Can’t wait to try these! I need to order more blanched almond flour. I too only have confectioners swerve. I am wondering if I could actually get by with just using this confectioners In my baking all the time instead of the granular?..

Made these and loved them. The cranberries really popped. I used Sukrin:1 instead of Swerve and my non-D hubs said they could be a little sweeter for him, but he liked them as well. Will adjust sweetener next time. I am going to try this with blueberries as well. This recipe made me wonder if this could be done with your fabulous Almond Flour Yogurt waffles – of which I made three batches this past weekend ! (Blueberry, cranberry almond, and choc chip) All resting nicely in the freezer along with my cranberry muffins !! Another hit recipe, Carolyn !!

I also made a batch with blueberries, adding a couple drops of EZ Sweetz this time. Delish !! Thanks for pointing out the weight issue in the other posts on the almond flour. Mine was thick as well, I scoop lightly and level, but will weigh next time. I have an old Oster Kitchen center that I love, but I don’t think the blender is capable of handling the job, as toward the end of adding in the almond flour, I could tell it was straining to process it, so I finished the last portion in a bowl. I’m in the market for a high powered blender that can handle my low carb tasks. Great recipe again, Carolyn !!

Made these and loved them. The subtle nutty sweetness of the muffins with the bright zing of the cranberries – seriously good. Made them in my nutribullet in two batches. I’m glad the previous poster mentioned the waffles – This was such an old post I never would have found it but now am anxious to try. Thanks for another good recipe.

Hey Carolyn, First off – love your recipes!! I discovered you several months ago when I started low carb / keto. I have since transitioned to Trim Healthy Mama, and am LOVING it. However – I can’t have much of those calorie dense almond flour packed goodies. 🙁 I really love your recipes, and I really love the THM Baking Blend. I know you’ve used the baking blend before. Is there a formula to convert straight almond flour recipes to using the baking blend? I tried subbing 1:1 on some muffins, but they cam out dense and kinda dry. I know the BB is more absorbent, so maybe add more liquid? Another egg? Your help would be MUCH appreciated. Thanks!

I feel like it very much depends on the recipe because some recipes already have the added moisture built in. These are pretty moist but I would probably do more like 2 1/3 cups baking blend. then I would see how thick the batter is. If it’s really runny and liquidy, I’d add another 1/3 cup.

That depends on what you have. If you have coconut flour, you could do 1/3 cup coconut flour for each cup of almond flour. You might need more eggs and liquid, though. I haven’t tested it so I can’t be sure.

Every week we have breakfast for dinner one night. Since we are relatively new to low carb, it has been one experiment after another. These are fabulous!!! I, too, added orange peel to the batter. I love my new silicone pans for baking them.

I just made these this morning and they are fantastic! My 14 yo DD and I had them with our morning cuppa! I am making them again but using 1/2 Cranberry & 1/2 Blueberries to make “sweet & Sour” Muffins- as always, your recipes are Fantastic! Thanks so much!!

Carolyn, I used orange extract instead of vanilla and added a teaspoon of dried valencia orange peel to the batter because I wanted some orange cranberry muffins. This recipe is a keeper! So delicious! Thank you!

I just made these with blueberries and thick coconut yogurt to make it dairy free and it came out perfect and they look just like yours, I also added a few extra drops of Stevia to make them a little sweeter. Thank you so much for this recipe this will be something I will do a lot at home with some variations.

These sound so yummy? I like Swerve, but my husband is not a fan 🙁 Do you think THM Gentle Sweet could be used in place of Swerve? I am afraid the batter would be too thin with the Gentle Sweet (1/2 c Swerve = 3 Tbsp Gentle Sweet). TIA

Carolyn , Best ever muffin! I will use this as a base for blueberry, peach,etc muffins, the possibilities are endless 😉 What size pan should I you use if I’d like to make it as a coffee cake and what would be the baking time? Also, for chocolate muffin, how much cocoa powder would you add and should I add extra liquid? I’m thinking chocolate chocolate chip muffin:)

These are great muffins!. I think I’ll also use this as a base for blueberry with lemon zest muffins, too. I have 1 question: could I substitute 1/4 cup oil or melted butter for one of the eggs? Looking at standard muffins recipes, they all seen to have the added fat.

Four years ago I was pregnant with gestational diabetes and was eating very low carb to minimize my need for insulin. I was craving sweets like, well, a pregnant woman. I baked endlessly and *really* didn’t like most of what I baked. I threw a lot of it away. I eventually found one low carb blueberry muffin recipe that wasn’t terrible, but it wasn’t really that good either. Four years later it’s looking like I’m on a fast track to type two diabetes and I’m eating low carb again. Either the low carb world has changed a lot in four years, or I was doing a terrible job of finding the good low carb stuff when I was pregnant. All of that to say, I *really* like these muffins. They smell, look, and taste wonderful. I also made your Nanaimo bars, and German chocolate truffles (not all at once). Also sooooo delicious. Thank you!

Glad to help. I think honestly…the low carb baking world has come a long way in 4 years. Some of the stuff I made 4 years ago was pretty good though. I hate to toot my own horn but…I kind of pushed the envelope in low carb baking because I love it so much! 🙂

I don’t often comment on posts, but am so thankful to have found your blog as I have made many of your recipes with great success. With that said, I love love love these. They have the light fluffy texture like a non-keto muffin. They are so good I made a batch yesterday and another batch today! Thank you so much for sharing this recipe.

Question: Sorry, I hate when people ask you about substitutions on a recipe you’ve clearly put a lot of thought into, but what purpose does the sour cream serve? My biggest problem with low carb recipes is the dairy. I’m not allergic, but very intolerant so try to avoid it. If it’s necessary or you don’t know of what else might work I’ll move on to another recipe. Thanks for all your lovely recipes.

I am about to try these with the tofutti brand vegan sour cream for your same issue. I use their cream cheese and vegan butter and vanilla, to make great cream cheese frosting, no one has a clue! For low carb use Swerve, or sugar if not low carb.

Just made these muffins and they turned out great! I didn’t have cranberries, but I had a cup of leftover low carb homemade cranberry sauce (made with Xyla), so I just cut the swerve in half and folded in a cup of my cranberry sauce. Hubby is happy with them too. My Vitamix didn’t blend the ingredients well, so I had to scrape it out and finish with my hand mixer. But the finished product is a winner! Thanks!

Carolyn, you did it again and created another fabulous blender muffin. I think this one may just be my favorite. Hubby, who is rather finicky, said he doesn’t like cranberries. Well, you’d never know it by the way he’s enjoying these. I guess he does like cranberries after all. Thank you for all you do in creating delicious recipes.

Love this recipe as a base for more flavours! Just used frozen chopped rhubarb and pecans for a truly yummy, moist muffin! To make, go generous with both the rhubarb and chopped pecans as well, be sure to top with a full pecan piece for extra eye-appeal! Makes big, yummy, nutty, fruity muffins!

Thank you so much for this recipe – the best low carb bread/dessert I’v ever tasted! I had to use erythritol and 30 drops of stevia because I had no Swerve. Could you tell me what kind of blender you use? My Waring wouldn’t blend these well, and I had to scrape a ton of times. Messy, but the results were so good, it makes the mess totally worth it!

I’m very new to baking low-carb. Despite not using a blender, and being uncertain about the sweetener I had, I really enjoyed this recipe. It was dense as expected, but not unpleasant. Next time I’ll make a full batch, because I suspect this half batch will not last long. Thank you! 🙂

lol, I know. I just didn’t want to clean it!! I don’t mind dense. I do have a question, if you don’t mind. I really miss banana muffins and would like to add a small banana to this recipe. In your baking opinion, would I have to adjust any of the other ingredients? This was my very first foray into baking with almond flour, and I’m really excited by it. I love this recipe as is, will def make it again, but I’m wondering how adaptable it might be.

I can’t have eggs or anything stevia related, so I was wondering two things:

1) will flax egg work here? 2) what purpose does the sugar serve, if any, outside of sweetening? Should I be fine cutting the sugar down to 1/4 c, or will I need to add some more flour or another dry ingredient to make up for the lost bulk?

I just tried these and they taste great! We added mini chocolate chips to them. Super yummy! I used my Blendtec and it couldn’t handle the batter. It was WAY too thick. I ended up pouring in at least a 1/2 cup of almond milk and it still didn’t move the batter. Took it out and hand mixed it. Definitely needs more liquid in the recipe.

Hi Carolyn, just love your recipes. I have to be dairy free. So would coconut milk work for the sour cream, maybe just a little less? Dairy free products are really hard to find in my area. I also cannot have soy. Thanks.

Just made these, and have to say – wonderful! Everyone’s comments were very helpful. Thank you, adventurous bakers-all! The thing I liked best about these was how perfectly they popped out of my muffin cups, besides how lovely they look. No liner necessary! I just hate all the waste when a good portion of the muffin is left behind on paper liners. I would really like to try tampering with the amount of almond flour, and might try replacing a cup or so with some coconut flour and an added egg, although it does seem foolish to tamper with such a good outcome. Lastly, it is really nice to have your input, Carolyn, on changing the recipe up to afford flexibility for different fruit additions or to adjust for dietary limitations. Adventure on!

Carolyn, I just wanted to tell you that these are amazing, I made them last nite, I read comments and made a few minor adjustments, added 1/3 c almond milk and 1/3 c coconut oil to debunk the thickness issues, and I didn’t add pecan but I did half cranberries half strawberries and I tell you that they are so light and fluffy that you cant tell the diff from those made with white flour, this is my go to now for muffins I will try different flavors of course, and even for pancakes or waffles. thanks so much for all your hard work you keep me able to survive this lifestyle!!!

Oops… I had my head in another place and used Blueberries instead of Cranberries, but O.M.G. are these ever sensational! “I found my thri-hill, on Blueberry Hi-hill” 😀 I read a lot here about them being dense but mine were a bit too wet, they came apart when I took them out of the mould. So… I used a spoon to get every last wonderful morsel out of the mould and into my mouth!! Waste not, want not LOL. Perhaps I should use smaller eggs or should have dried the blueberries after washing them, or maybe I could just add a tablespoon of Coconut Flour to “mop up” the liquid next time, what do you think? I’m sooo happy with my brand new Blendtec, it really whips up a storm with this mixture!

I live in Guatemala where we can’t get cranberries. Do you think frozen strawberries could be substituted? What other fruit could be substituted? If blueberries are used, how many would you use to keep from having a crossover? Also, could a baking blend be substituted for the almond flour?

Any berry will be fine but just FYI that strawberries have a high liquid content and kind of get mushy. I don’t remember the constraints for a crossover recipe but 1/2 cup here of blueberries would probably be fine. Baking blend is drier to you will need less…about 2/3 of the almond flour.

Just made these with homemade sour cream and frozen blueberries. OMG, they are delish- fluffy and moist! My hubby ate 2 right after they were done. I used a food processor instead of a blender, and otherwise followed the recipe. Thanks for sharing. Love your website!

These are the best low carb baked goods I have ever made! The texture was like a traditional muffin. I have a very inexpensive blender, so I did have to add quite a bit of almond milk to keep my blender from overheating. But they are wonderful! I can’t wait to try them with different flavors. Thank you so much for sharing! Does anyone have any brand recommendations for a new blender?

These are great! I used unbleached almond flour so they came out darker than yours, but they still look (and taste) lovely. Had my boyfriend try a piece sans cranberry and he thought I’d made regular muffins. I love how light and fluffy they are compared to most keto baked goods – definitely going to be making these all holiday season for family events so I have something tasty on hand, too! (Well, these and crustless pumpkin pies, ha!)

These are fabulous. I did not have sour cream on hand, but I did have heavy cream. I mixed heavy cream and 1/2 t lemon juice in my mixer until it thickened, almost as thick as sour cream. Then I combined all the ingredients as stated in recipe in the mixer.

They turned out perfect! I love them! Thank you – I just bought your cookbook and am very eager to use it. I’ve been eating Keto for 4 months.

Hi Carolyn, I have a lot of cranberry/orange/apple relish left over from Thanksgiving and I wondered if I could add a cup of that instead of cranberries — do you think that might work? Or might it work better with another one of your muffin recipes? Thanks!

Made these today and they were delicious. Next time I might toss the cranberries in some swerve before mixing them in since they were quite tart. I added some orange extract to them too. So good. Thanks for another great recipe, Carolyn.

After reading many comments, I decided to throw mine in the mix. I am dairy free so I used 1/2 cup coconut cream (thick part that separates from the liquid) and 4 tsp fresh lemon juice for the sour cream. I also mixed the dry ingredients separately in a medium bowl and added the wet blended ingredients to the bowl and stirred it up. Instead of chopping the nuts, I twirled them in the blender for a few seconds at the end. I mistakenly chopped the cranberries that way also. I might have liked the whole cranberries better but the muffins are awesome! Thanks again, Carolyn, for another great recipe. BTW They baked a bit quicker then I expected. And very easy!

I love your website and recipes, but this one was not a winner for me, unfortunately. I followed the recipe and the muffins look amazing, but they did not taste good, they are dry and chalky tasting and are not sweet enough. I threw the rest away, so sad! I am wondering if the recipe needs more fat (butter, oil, etc., to help with the moistness, and I can always add more sweetener if I make them again…

Hi Michelle. Sorry to hear it but something had to have gone wrong here. As you can see from the responses, this is an extremely popular recipe. Can you tell me what brands of almond flour and sweetener you used? Because these are anything but dry and chalky.

Okay, so the almond flour is possibly the issue. The batter should not be too thick…it shouldn’t be pourable but you should be able to scoop it easily into the cups. Also, if you’re using a powdered sweetener, chances are you are getting more sweetener per cup (because it’s more finely ground) so it’s going to possibly add to the thickness as well. I always use Bob’s Red Mill almond flour and it’s about 100g per cup, so you may want to try weighing your almond flour in the future.

This was my first try at using almond flour and these did not turn out. The center is all dense and a little moist, they didnt rise at all. I used a stand mixer instead of the blender is that the problem? Batter was thick and used 1/2 cup water like recipe said but very disappointed they don’t taste better. Any suggestions would be helpful.

Oh my word! These were SO GOOD! I substituted Kite Hill unsweetened plain yogurt for the sour cream, cut back the swerve to 1/3 cup (I don’t like things too sweet), and added a few drops of orange oil. This is a keeper recipe. Even my non-keto husband ate one and loved it, thinking they were just regular GF muffins. You’re amazing! (and I got your cookbook for Christmas and LOVE IT!)

A friend made these and said they were great so I made a batch this morning. Wow! So soft. Best almond flour muffins Ive ever had! Like others, I added a tsp of orange extract because I love that flavor combo. Friend used stand mixer and so I did too. No problem getting light, fluffy muffins. Thank you, Carolyn. I have your cookbook and waiting for the next!

Im in the middle of making these and struggling with not being able to find oven temperature and amount of baking time. Im using Pinterest and the ingredients are listed outside the link to the blog but not on the blog post itself. Scratching my head over that too. Sill video has no info either and you have to watch the video to see the order of ingredients. Hope the muffins are good otherwise it’s a fail for a recipe blog post and a waste of 3 cups of almond flour

These were great! I tweaked it a bit, doing 3 eggs and 1 flax egg to up the fiber, adding some heavy cream and using 1/3 cup pyure. This is a great base for any muffin and it’ll be my go to from now on. Thanks!

These are amazing!!! I didn’t have cranberries so I added blueberries and strawberries instead. I also increased the swerve amount to 3/4 cup, some of which I sprinkled on the berries first to macerate the fruit . These muffins tasted like the real deal! Thanks so much!!

I made this for the third time today and made it in a cake pan. Followed the recipe as printed except used greek 5% fat yogurt instead of sour cream – and added some cardamom & lemon extract, yum. Greased a 9×9 cake pan A LOT with coconut oil (and it’s still sticking a little). Baked at 350F for 35 minutes and it was perfect. I started checking it after 30 min with a tooth pick. Turned out just as good as the muffin versions before.

Happy Mother’s Day, Carolyn. I made these as a treat for myself this morning. I used finely ground King Arthur’s almond meal, which I weighed out to 10.5 ox., 1/2 cup of 4% whole milk yogurt instead of sour cream and fresh blueberries since that is what I had on hand. All other ingredients were used as in the recipe. The batter was super thick and my Vitamix had a hard time handling it until I added about 2 Tbl. of almond milk. The muffins turned out great. The recipe made 10 muffins.

My husband eats these EVERY morning and has for a year now. They are delicious! I add cream cheese frosting and they freeze beautifully. I switched it up last week adding 1 finely grated apple (about 1 1/2 cups, squeezed liquid out) and 1 teaspoon cinnamon. No cranberries. I used the cream cheese frosting and he thinks it tastes just like banana bread. They are also delicious! Thanks so much!

Amazing! I’ve made MANY of your recipes, but just found this one, and they are wonderful. Thanks so much for sharing this and all others. I’ve been day dreaming about other things to make with this recipe, and using the blender for other baked goods. My vita mix did fine. My batter was pretty thick, so I added a quarter cup of water as you suggested, and it turned out great! Thanks again Carolyn!

I thought the taste was great although not sweet but I prefer it that way. I love tart cranberries, I think I will double the cranberries next time. I thought it was dry, my three-year-old and I were choking on it. I used 2 cups of Bob’s Red Mill almond flour and 1 cup of Bob’s Red Mill coconut flour and ended up adding 3/4 water because the batter was so thick. And it was still so thick that it was moldable. Do you think the coconut dried it out? Everything else I followed exactly.

Hi Christopher. Heck yeah the coconut flour dried it out. You cannot sub 1 cup of coconut flour for 1 cup of almond. You should have used only 1/3 cup coconut flour at the most. It’s a HUGE issue. Please read my primers on baking with coconut flour and almond flour. They are not interchangeable at all and coconut flour is highly absorbent and needs tons of eggs and liquid. So it was a huge error for you to make this substitution in the recipe.

Made them again without the coconut flour mistake I made last time. They were perfect. I did double the cranberries and nuts. Thank you for sharing this recipe. I’m going to make it for our Thanksgiving potluck this year.

I mixed the egg whites separately from the yolks and folded them in at the end. It made the batter nice and light. I used orange and vanilla extract and added the pecans. I used my hand mixer instead of the blender. They are beautiful and delicious! Thanks for a wonderful recipe! Will definitely make again!

HI !I just found this recipe on pinterest and can’t wait to try it. Do you know if it could be made as a 9X 13 cake pan for a potluck? My daughter broke my stonewear muffin pan recently and I haven’t had a chance to replace it… Thanks!

Wow! These are delicious. Followed the recipe exactly and the muffins are perfect. The muffin base has an almost custard-y richness that pairs beautifully with the tart cranberries. Thanks for another culinary success.

Hello! So grateful to have stumbled upon your site! I’m a new Diabetic and have embraced a low carb lifestyle. I cannot do Keto as I have pre existing Cholesterol issues. In this recipe, the nutritional info says 20 grams of fat. Is there some way to lower that? Is the fat totally from the sour cream? Could I use a lower fat sour cream? Or a 0% plain greek yoghurt? Or do the muffins require full fat? Thank you so much!

The fat comes from the sour cream and the almond flour. You can try a lower fat dairy and it will help but the almond flour itself is pretty high fat. I also recommend reading up on cholesterol and the new research that suggests that a keto diet is actually GOOD for your cholesterol. I know it’s very scary to go against the standard medical advice but it’s at least worth reading up on. Many keto dieters find that their cholesterol actually goes down…

I made these this morning, but used dried figs instead of blueberries or cranberries. (Someone gave me 3 pounds of dried figs.) My husband loves them! He has eaten three already. I only had baking blend, instead of the almond flour. So I added about half a cup of water. Delicious!

Wow! Just made these and they are my FAVORITE Almond Flour recipe by far and I’ve tried LOTS! If I hadn’t told my husband, he would have thought these were made with white flour. Thank you for sharing! I can’t wait to try other variations such as blueberry muffins!

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Looking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more